JP2003135008A - Soybean jam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain soybean jam intended for increasing opportunities to take soybeans highly noted as a health food and enabling taking more soybeans even in a Western dietary life having difficulty to take soybeans. SOLUTION: This soybean jam is obtained by preparing a jam constituent material comprising pectin, sugar and, organic acid and a soybean paste made through boiling nuts of soybeans followed by mashing the resultant product and mingling the resultant product to become pasty, admixing the jam constituent material with the soybean paste and condensing the resultant product. The whole soybean paste becomes jam-like by the interaction of the pectin, sugar and organic acid contained in the soybean paste, thus the soybean jam rich in soybean components is made.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention provides soybeans, which are attracting a great deal of attention as health foods, in the form of a novel food called jam, thereby increasing the chances of ingesting soybeans, and making it difficult to ingest soybeans. It is designed so that more soybeans can be consumed in daily life.

[0002]

2. Description of the Related Art In recent years, soybean has attracted attention as a health food. Soybean is known as an excellent protein source containing dietary fiber, oligosaccharides, potassium, calcium, magnesium, phosphorus, iron, etc., but the chances of ingesting soybean tend to decrease as lifestyle changes. Conventionally, soybean products include natto, tofu, miso, etc., all of which are suitable for Japanese food, soybeans are not familiar to western foods, and soybeans are rarely taken in western food-type eating habits. In addition, if soybeans can be ingested in a new food form different from conventional ones, more soybeans can be ingested in the Japanese dietary habits in combination with the conventional intake of soybeans in the food form such as natto and tofu. Should be.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to increase the chances of ingesting soybean, which is attracting a great deal of attention as a health food, and make it difficult to ingest soybean. It is to make it possible to ingest more soybeans even in a Western-style diet.

[0004]

In order to achieve the above object, the present invention uses a soybean paste obtained by boiling soybean seeds and then kneading the mixture so that it becomes a paste. It is characterized in that it is a jam made by mixing and boiling down a jam constituent material containing sugar and an organic acid.

In the present invention, the soybean paste contains
Soybean granules obtained by crushing soybeans into granules can be added.

In the present invention, a step of making a soybean paste by boiling soybeans, kneading them and kneading them until they become a paste, and mixing the soybean paste with a jam constituent material containing pectin, sugar and an organic acid. And a step of making jam by boiled down.

The present invention is characterized by comprising a paste obtained by boiling soybeans, kneading them, and kneading them until they become a paste.

Here, the above-mentioned soybean includes not only mature soybean but also immature soybean which is immature soybean. Therefore, soybean jam or soybean paste according to the present invention as described above can be prepared by using edamame seeds instead of mature soybean seeds.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of a soybean jam and a method for producing the same according to the present invention, and an embodiment of a soybean paste used as a constituent material of the present soybean jam will be described in detail with reference to FIG. .

Soybean jam can be prepared by mixing soybean paste and a jam constituent material containing pectin, sugar and an organic acid and boiling it.

The soybean paste can be prepared by boiling the soybeans and kneading the boiled beans and kneading them well until they become pasty. The cuticle of boiled beans is preferably removed before mashing.

The jam constituent material must contain at least three components of pectin, sugar, and organic acid in a fixed ratio. This is because the interaction between pectin, sugar, and organic acid causes a jam for the first time.

Therefore, any material containing three components of pectin, sugar and organic acid such as dried grape, fresh grape, strawberry and orange can be used as the jam constituent material of the present soybean jam.

Here, in the above jam constituent material, the standard proportions of pectin, sugar and organic acid necessary for jamming are shown. Pectin is 1.0 to 1.5 weight% with respect to the total weight of the jam constituent material. %, Sugar is 65 to 70% by weight, and organic acid is 0.4 to 0.45% by weight, and a material containing pectin, sugar and organic acid in this proportion becomes jam when boiled down.

When fruit is used as a jam constituent material,
In general, fruits contain all of the above three components (pectin, sugar, organic acid) necessary for jamming, so basically soybean jam can be made with only fruits and soybean paste. Pectin, which is essential for proper jamming,
From the relationship with the standard ratio of sugar and organic acid, in the case of fruits lacking sugar, sugar can be supplemented with brown sugar, honey or candy, etc. In this case, the organic acid component can be supplemented with fruit juice having a high sourness such as lemon juice. Lemon juice also adds aroma to soy jam. In addition, Western liquor can also be used as a flavoring agent for soybean jam.

Next, the method for producing soybean jam is shown in FIG.
It will be explained based on.

To make soybean jam, first boil the soybean (step 100). Next, the cuticle of the boiled beans is removed (step 101). After that, boil the beans without the cuticle in a mortar and pestle and mix well until kneaded into a paste. As a result, the soybean is turned into a paste, and the soybean paste necessary for producing the soybean jam is obtained (step 102).

After the soybean paste is obtained by the above steps 100 to 102, brown sugar, honey or the like is mixed as sugar in the soybean paste. Here, the ratio of soybean paste and brown sugar, etc., is soybean paste: brown sugar, etc. = 1: 1.
Approximately 1/5. At this time, Western liquor, lemon juice or the like may be added to the soybean paste as a flavoring agent (step 103).

Next, starch syrup and fruits are further mixed in the soybean paste containing brown sugar as described above, and the soybean paste is boiled down, and the pectin component of the fruits and the organic acid contained in the soybean paste are added. The interaction between the ingredients and the sugars in the fruit and the sugars in the brown sugar, honey, and starch syrup makes the whole soybean paste into a jam, and the soybean jam is completed (step 104).

As the fruit mixed in the soybean paste in the above step 104, for example, dried grape or fresh grape can be used.

In step 102, the boiled soybeans are all made into a paste, but a part of the boiled soybeans may be crushed into particles and mixed in the soybean paste.

The soybean jam produced as described above may be ingested as it is, but normally, it can be ingested by applying it to a bread like strawberry jam. Further, the soybean paste used when making the soybean jam can be used as a base material for various dishes, and is not limited to the use for producing soybean jam.

In the above embodiment, an example of producing a soybean paste or soybean jam using mature soybean fruits has been described. However, instead of the mature soybeans, immature soybeans which are immature soybeans are used. Soybean paste and soybean jam can also be produced by the above production method.

[0024]

INDUSTRIAL APPLICABILITY According to the present invention, a jam containing a large amount of soybean components can be obtained, and soybean, which is well known as a health food, can be ingested in a novel food form called "jam" which has never been used. Therefore, in the general diet, the chances of ingesting soybeans increase, and soybeans become health foods that are even closer to us.
Further, since jam has a good compatibility with bread and is taken together with bread, it has an effect of allowing more soybean to be consumed even in a Western diet type diet where it is difficult to ingest soybean.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an embodiment of a method for producing soybean jam according to the present invention.

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[Procedure amendment]

[Submission date] April 8, 2002 (2002.4.8)

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Claims

[Correction method] Change

[Correction content]

[Claims]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0004

[Correction method] Change

[Correction content]

[0004]

In order to achieve the above object, the present invention uses a soybean paste obtained by boiling soybean seeds and then kneading the mixture so that it becomes a paste. Jam ingredients containing sugar and organic acids
It is characterized in that it is a jam made by mixing and boiling a scented material such as Western liquor or lemon juice .

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

According to the present invention, a step of making a soybean paste by boiling soybeans, kneading them and kneading them until they become pasty, a soybean paste, a jam constituent containing pectin, sugar and an organic acid, and Western sake, It is characterized by including a step of mixing with a scenting material such as lemon juice and boiling to mix it into a jam.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Delete

Claims (7)

[Claims] 1. A soybean paste prepared by boiling soybean seeds, kneading the mixture and kneading until it becomes a paste, and mixing the soybean paste with a jam constituent material containing pectin, sugar and an organic acid and boiling down the mixture. Soy jam, which is characterized by being made jam. 2. The soybean jam according to claim 1, wherein the soybean paste is obtained by adding soybean grain pieces obtained by crushing soybean seeds into particles. 3. The soybean jam according to claim 1, wherein the soybean includes edamame which is immature soybean. 4. A step of making a soybean paste by boiling and kneading soybeans until they become a paste, and the soybean paste and a jam constituent containing pectin, sugar and an organic acid are mixed and boiled down. A method of producing soybean jam, which comprises a step of making it into a jam. 5. The method for producing soybean jam according to claim 4, wherein the soybean includes edamame which is immature soybean. 6. A soybean paste comprising a paste in which soybeans are boiled, then ground and kneaded to a paste form. 7. The soybean paste according to claim 6, wherein the soybean includes edamame which is immature soybean.